A moist and deliciousMocha Cake With Chocolate Frosting Recipe
Pre-heat the oven to 350 degrees F.
Grease and lightly flour two (9 inch) round cake pans.
In a large bowl add flour, sugar, cocoa powder, oil, eggs, buttermilk, baking powder, baking soda, and salt.
Dissolve instant coffee in hot water and add it to the mixing bowl. Beat on medium speed for 2 minutes until smooth. The batter will be thin. Pour into prepared cake pans.
Bake for 30 to 35 minutes or until a toothpick comes out clean.
Remove from the oven and cool for 10 minutes then remove the cakes from the baking pans and finish cooling on wire racks.
Once the cakes are cooled, frost.
Cream the butter in a small bowl.
Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream. Add the cream a little at a time and beat with an electric mixer until you reach the desired consistancy.
*NOTE because of the additional cocoa powder more cream may have to be added in to reach desired consistency.
Warm your block of white chocolate by placing it on a piece of waxed paper, then microwave on MEDIUM (50 percent) power for 10 second intervals, until the chocolate starts to soften slightly. The chocolate should soften slightly, not melt.
Line a baking sheet with waxed paper. Grip the chocolate chunk with a folded paper towel so that your hand does not melt the chocolate. Using a sharp vegetable peeler, scrape one of the edges of the chocolate chunk in a downward motion, forming loose shavings. As you form the curls, let them fall onto the waxed paper. Continue making curls until you have enough to garnish just the top of your cake or other dessert.